Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria: Arthrospira platensis, and Arthrospira maxima. These and other Arthrospira species were once classified in the genus Spirulina. There is now agreement that they are a distinct genus, and that the food species belong to Arthrospira; nonetheless, the older term Spirulina remains the popular name. Spirulina is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.

Spirulina is a blue-green algae. It is a simple, one-celled form of algae that thrives in warm, alkaline fresh-water bodies. The name "spirulina" is derived from the Latin word for "helix" or "spiral"; denoting the physical configuration of the organism when it forms swirling, microscopic strands.

Spirulina is being developed as the "food of the future" because of its amazing ability to synthesize high-quality concentrated food more efficiently than any other algae. Most notably, Spirulina is 65 to 71 percent complete protein, with all essential amino acids in perfect balance. In comparison, beef is only 22 percent protein.

The Aztecs consumed spirulina centuries ago and more recently, the Japanese add spirulina to food for its protein, vitamins, minerals, antioxidants, and heart-healthy fatty acid benefits.

In America, spirulina is sold as a supplement and is often added to juices and energy bars to boost their nutritional value.

Studies in Japan showed that a hot-water extract of spirulina taken orally increased both the number and effectiveness of what are called Natural Killer (NK) cells, suggesting that spirulina may stimulate the human immune response. In an alternate study, researchers found that in people taking spirulina, the number of disease-fighting substances called cytokines in their bloodstreams had more than doubled.

It is nature's highest source of chlorophyll pigment, rich in such chelated minerals as iron, calcium, zinc, potassium, and magnesium, a fine source of vitamin A and B-complex vitamins.

It contains phenylalanine, which acts on the brain's appetite center to decrease hunger pangs - while also keeping your blood sugar at the proper level.

Although all the kinds of microalgae grow wildly everywhere, both edible species are cultivated at the especially designed algae farms to provide their purity and avoid contamination with toxic elements (unfortunately, the majority of the natural Earth's resources are polluted). One of such places, where Spirulina is cultivated using ecological farming methods is Earthrise Farms, founded by Robert Henrikson, who devoted about 30 years of his life to investigating and growing Spirulina for food.Nowadays it is available in about 70 countries.

A great advantage of these algae is that they can be cultivated all over the globe in different climatic conditions on the most non-fertile lands, preferring, though, the hottest and the sunniest places, while these will allow Spirulina get the biggest bunch of phytonutrients so valuable and highly praised by the modern society seeking for the best and the most revolutionary dietary and medicinal options.